ROASTED LAMB SHOULDER WITH ROASTED CHILI FIGS AND GORGONZOLA TAGLIATELLE

Roasted lamb shoulder – one of my favourite meals. I saw my dearest friend and food doyenne Errieda du Toit prepare this dish on social media during the fig season and thought that this would work brilliantly with one of my favourite cuts of lamb, the shoulder on the bone. This is a bit and of a fuss to prepare but worth every minute spent in the kitchen. Set out an autumn weekend afternoon over Easter and cook away with a well-stocked wine glass and get lost in the wonderful aromatic flavours of roasted lamb and fried figs. You are guaranteed to be mesmerized beyond a point of fixation. Cook it with gusto and lots of love and in Errieda’s own words: ”When the dish is done and plated, let it rain with parmesan on the Roasted lamb shoulder…!”

Recipe courtesy of MYNARDT

Print Recipe

ROASTED LAMB SHOULDER WITH ROASTED CHILLI FIGS AND GORGONZOLA TAGLIATELLE

Course

Main Dish

Cuisine

Italian

Prep Time

30 minutes

Cook Time

2 to 2.5 hours

Servings

people

Ingredients

• 600 - 800 grams cooked tagliatelle
• 10 figs cut in half with olive oil
• olive oil
• 500 ml cream
• 1 chunk of gorgonzola
• 1 lemon (juice and rind)
• salt and pepper
• 500 ml water
• 1 Tablespoon fish spice
• Parmesan cheese

Ingredients for the lamb

• 1 Karusaf lamb shoulder on the bone
• 2 onions roughly chopped
• 5 cloves of crushed garlic
• 5 sprigs of rosemary
• 5 sprigs of thyme
• 1 Tablespoon fish spice
• 1 litre prepared Nomu Lamb Stock

Course Main Dish Cuisine Italian Prep Time 30 minutes Cook Time 2 to 2.5 hours Servings people Ingredients 600 - 800 grams cooked tagliatelle 10 figs cut in half with olive oil olive oil 500 ml cream 1 chunk of gorgonzola 1 lemon (juice and rind) salt and pepper 500 ml water 1 Tablespoon fish spice Parmesan cheese Ingredients for the lamb 1 Karusaf lamb shoulder on the bone 2 onions roughly chopped 5 cloves of crushed garlic 5 sprigs of rosemary 5 sprigs of thyme 1 Tablespoon fish spice 1 litre prepared Nomu Lamb Stock

Instructions

Pasta

1. Combine everything in a roasting tray, cover with lid or foil and roast for about 2 to 2 1/2 hours until soft and tender pulls away from the bone.
2. Combine everything in a roasting tray, cover with lid or foil and roast for about 2 to 2 1/2 hours until soft and tender and pulls away from the bone.
3. Leave to cool, strain off all the pan juices and reduce till a thick sauce forms.
4. When cooled, roughly pull the lamb apart and wet with the pan juices.
5. Set aside until ready for the pasta
6. Flash fry the figs in olive oil and add the desired amount of dried chili flakes and set aside to rest.

Lamb

1. Bring the cream and gorgonzola to the boil, whilst whisking vigorously add the lemon juice and rind.
2. Place the pasta and pulled lamb into a large serving dish, pour the cream over, toss together and let it rain with parmesan.

Recipe Notes

Order your karoo lamb here and enjoy a delicious lamb recipe.